EMILIA BIO Espresso

This coffee comes from the centrally located province of Oxapampa in Peru. The CEPRO Yanesha cooperative, made up of 141 small farms, carefully processes it. The Caturra, Catuai, Bourbon, Geisha, and Typica Arabica varieties are grown here at around 1,450–1,800 meters. The coffee is certified organic and impresses with its velvety, smooth body.

origin
The coffee comes from the centrally located province of Oxapampa in Peru. The region is called Villa Rica, where the farms grow their coffee.

roast
We roast the espresso a little beyond first crack, with a development phase of about 18%. We find this coffee very balanced and complex, so we didn’t want to push it too much in any one direction during roasting, in order to do justice to its overall flavor.

freshness guarantee
Emilia reaches its optimal flavor development between the 7th and 45th day after roasting.

optimal preparation
For a really delicious espresso, use 19 g of coffee to pull 41 g of espresso into your cups in 30 seconds with water heated to 91°C.